Name: Easy Enchilada Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 9
Ingredients: Condensed cream of chicken soup - 1 (10.5 ounce) can; Cooked skinless, boneless chicken breast halves, chopped - 4; Sour cream - 8 ounces; Chopped green onions - ½ cup; Salsa - 3 cups; Diced green chiles - 1 (4 ounce) can; Shredded Monterey Jack cheese - 4 cups; Flour tortillas - 12 (8 inch)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Enchilada Casserole

1. Condensed cream of chicken soup - 1 (10.5 ounce) can

2. Cooked skinless, boneless chicken breast halves, chopped - 4

3. Sour cream - 8 ounces

4. Chopped green onions - ½ cup

5. Salsa - 3 cups

6. Diced green chiles - 1 (4 ounce) can

7. Shredded Monterey Jack cheese - 4 cups

8. Flour tortillas - 12 (8 inch)

How to cook deliciously - Easy Enchilada Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. Stage

In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.

3. Stage

Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.

4. Stage

Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.